Chef Profile - Brian Ayers (City Club on Bunker Hill)

Oct
2012
13

Career Highlights: I won the Julia Child Scholarship to attend Le Cordon Bleu culinary school in Paris. I did my externship at the The Greenbrier in West Virginia, and then afterwards I spent many years at Lespinasse in New York City.

Other than your chef knife, what is your favorite kitchen tool?: I am a big fan of the tilting brazier.

What had the greatest influence on your culinary career?: Working for Guy Savoy at his flagship restaurant in Paris showed me what was possible if you truly dedicate yourself to excellence.

What is your single favorite ingredient to cook with?: I would say that I get very excited when I am braising lamb shoulder.

What is something about you few people know?: Don’t tell anyone, but I enjoy playing the banjo.

What is one thing that can always be found in your home refrigerator?: Fresh Kimchee. I love the spicy, sour flavor.

If you could cook dinner for anyone, past, present or future, who would it be?: If I could go back in time, I think it would be awesome to cook a huge multi-course meal for Led Zeppelin in their heyday- what a party that would be!

What is your Walter Mitty fantasy?: I picture myself as a weathered adventurer who travels way off the beaten path exploring uncharted country with the unique ability to capture and forage for all necessary provisions and produce world-class cuisine from a camp fire.

What character traits/qualifications/skills make a good chef?: The unwavering ability to strive for improvement in all areas.

What do you like most about working at the City Club on Bunker Hill?: I love the fact that we truly get to know all of our members’ likes and dislikes, it makes it so much easier to hit home-run meals when you truly know your guests.

What do you see as the next big trend in food?: I believe the era of the upscale burger is coming to a close and I can’t wait for the trend in food to swing back to true fine dining, where the bar is raised and every detail is scrutinized.